For 1 person
For 1 person
Cut the potato into pieces, then cook in a saucepan of water for 15 minutes.
Meanwhile, cook the fish in the court-bouillon for 10 minutes.
Reduce the potato puree, then add the milk.
Pour half of the puree into a buttered ramekin, add a layer of fish, then add the rest of the puree and breadcrumbs.
Bake for about 5 minutes and serve.
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